beef roast

Roast beef like grandma used to make it. Winter and weekends are perfect for roasts, they are the ultimate savoury comfort food which remind us of what meals are meant to be. And don’t forget the Yorkshire pudding

What you need

2 kg beef roast
salt and pepper to season
olive oil


1 heaped tablespoon self-raising flour
10 tablespoons breadcrumbs
1 teaspoon dried mustard powder
1 tablespoon granular mustard
palm full of sage chopped
Salt and Pepper to season
2 cloves garlic crushed
Olive Oil

The process

Spalsh olive oil over the beef and coat the entire piece, season with salt and pepper.

Mix all of the crust ingredients together to form a loose mixture and pat onto the top of the seasoned beef.

Place the beef on a rack in a roasting pan and cover the topping with foil.

Roast at 160ºC for 20 minutes+20 minutes extra per 500g for rare or 25 minutes + extra 20 minutes for medium, remove the foil from the beef for the last 40 minutes of cooking.
Eg 2kg medium roast = 2 hrs (100+20)

When you remove the tin foil from the roast, add your choice of vegetables like roughly chopped carrots and quartered onions.

Before serving ensure that the meat rests outside the oven for about 15-20 minutes while you make the gravy.

Take the roasting pan with all the juices and remove some of the fat with a spoon, put the pan over a medium plate and scrape all the bits off the bottom of the pan. Add a little flour and mix quickly until you have a smooth paste. Slowly add beef stock while you continuously stir and keep adding and stirring until the gravy is as thick as you want it.